Looking for something in particular? Use the search bar at the top of your screen!
Looking for something in particular? Use the search bar at the top of your screen!
April 17, 2026
Taste the clean, sharp heat of Toon’s Hot Sauces in this reimagined version of African Birds-Eye chili chicken.
Prep time: 15 minutes
Marinating time: ~4 hours
Cook time: 25–30 minutes
- 2 Cornish game hens, spatchcocked (split down the backbone and flattened)
- 1/2 cup Toon’s Original Hot Sauce*
- 1/4 cup Extra virgin olive oil*
- 4 cloves Garlic, minced
- 1 tsp Smoked paprika*
- Zest and juice of 1 large lemon
- 1 tsp Dried oregano*
- Sea Salt to taste
*Available from Well Seasoned
1. The Marinade: In a bowl, whisk together the Toon’s Original Hot Sauce, olive oil, garlic, paprika, lemon zest, juice, and oregano.
2. Prep the Hens: Pat the hens dry. Rub the marinade all over (and under the skin where possible). Place in a glass dish, cover, and refrigerate for at least 4 hours.
3. The Roast: Preheat your oven to 425°F (220°C). Place the hens skin-side up on a wire rack over a baking sheet.
4. Cook: Roast for 25–30 minutes. Every 10 minutes, brush with any remaining marinade. The hens are done when the skin is charred and the internal temperature hits 165°F.
5. Serve: Let rest for 10 minutes. Serve halved with a side of charred lemon and a small dipping bowl of pure Toon's on the side for those who want extra heat.
